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Italian Tomato Tart Recipe

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This recipe for Italian Tomato Tart is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 10-oz. package frozen long-grain brown rice
2 T. commercial pesto
1 T. grated fresh Parmesan cheese
1 large egg
cooking spray

Filling:
1/2 c. skim milk
1/2 c. egg substitute
1/4 tsp. salt
1/8 tsp. black pepper
dash of red pepper
1 large egg
3/4 c. shredded mozzarella cheese
3 small plum tomatoes, thinly sliced
1 T. chopped fresh basil
Directions:
Directions:
Preheat oven to 350º. To prepare crust, cook the rice according to the package. Combine cooked rice, pesto, Parmesan cheese and egg. Firmly press mixture into the bottom and up the sides of a 9" pie plate coated with cooking spray. Bake 15 minutes. Remove from the oven. Increase oven temperature to 400º. Combine milk, spices and egg. Stir with a whisk. Sprinkle half of mozzarella into bottom of prepared crust. Top with half of the tomato slices. Repeat with remaining mozzarella and tomatoes. Pour milk mixture over tomatoes; bake for 10 minutes. Reduce oven temperature to 325º; bake tart for an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges.

 

 

 

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